Believe it or not, it’s here again.
Baruch HaShem — we’ve been blessed with another year, full of joy, sorrow, natural and political disasters, births, deaths and b’nai mitzvah. And here we are.
For those American Jews who say, “Aren’t the holidays late this year?” they have come, once again on the first of Tishrei, and we’ll be welcoming the year 5766. But last year was a leap year, with a second Adar, so things do seem a bit later.
That all being said, we can celebrate our new year with a fabulous feast, as our tradition dictates. We incorporate honey and apples for sweetness, fish for fertility and long life, and pomegranates with their many seeds to represent the many mitzvot we will perform in the new year.
There are many customs that are specific to regions, sects and families. In our family, we’ve been picnicking near the water where we perform our tashlich. It may seem to be an odd custom, but it’s turned into our own tradition. Traditions evolve when we innovate. Most American Jewish families have a large dinner. Sephardic Jews say prayers of hope over seven particular foods, as seven is the number that signifies luck and holiness, and is also the day of Shabbat.
I’ve chosen some recipes that use traditional components in perhaps some new and innovative ways.
Roasted Carrots and Sweet Potatoes with Honey (Tsimmes) | Serves 8
2 lbs. large sweet potatoes, peeled and cut into 3-inch chunks
2 lbs. carrots, peeled and cut into 2-inch slices
1 cup pitted prunes or other dried fruit
1 cup orange juice
4 Tbs. honey
juice of 1 lemon
Mix together all the ingredients and place in a deep baking pan. Add enough water to cover. Roast in a pre-heated 350 degree oven for 45 minutes, stirring occasionally. Serve warm.
Mango and Pistachio Mousse | Serves 8
1/2 cup honey
1 egg
3 egg yolks
4 oz. unsalted butter, melted
1 cup heavy cream, whipped
1 cup finely chopped mango
1/4 cup finely chopped pistachios
Heat the honey to boiling. Beat together the egg and egg yolks. Beat in the boiling honey. Continue beating until the eggs have cooled and become thick and pale. Pour in the melted butter. Fold in the whipped cream, then the chopped mango and pistachios. Pour into 8 ramekins. Serve chilled.
Pomegranate Honey Marinated Fish or Chicken | Serves 10 to 12
1 cup vegetable oil
1 cup pomegranate juice
1/4 cup honey
1 clove garlic, through the press
1 Tbs. grated ginger root
1/2 small onion, thinly sliced
2 Tbs. chopped parsley
3 lbs. firm fish fillets (halibut, bass or tuna) or chicken
1/2 tsp. fine sea salt
v1/2 tsp. black pepper
Mix together the oil, pomegranate juice, honey, garlic, ginger, onion and parsley. Place the fish or chicken in a nonmetallic dish and pour the marinade over it. Marinate for 4-12 hours.
Remove the fish or chicken from the marinade, pat dry and sprinkle with salt and pepper.
Grill, or roast the fish or chicken meat to the desired degree of doneness. Fish can be roasted in a pre-heated 400 degree oven for 10-20 minutes, chicken 20 to 30. Serve warm or at room temperature.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to j. or to [email protected].